Eggplant Napoleon Recipe
Grana Padano Cheese, Slow Oven Roasted Tomato Sauce
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Tomatoes
Preheat your oven to 150°C (300°F). Slice the tomatoes in half and place them on a baking sheet, cut side up. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and roast for about 2 hours until they are soft and caramelized.
- 2
Prepare the Eggplants
Slice the eggplants into 1/2 inch thick slices. Sprinkle salt on each slice and let them sit for about 30 minutes to draw out excess moisture. Rinse with cold water and pat dry.
- 3
Cook the Eggplants
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the eggplant slices in batches and cook until golden brown on both sides, about 3-4 minutes per side. Set aside.
- 4
Make the Sauce
In a food processor, combine the roasted tomatoes, garlic, fresh basil leaves, balsamic vinegar, salt, and pepper. Blend until smooth. Adjust seasoning as needed.
- 5
Assemble the Napoleon
On a serving plate, layer the eggplant slices, spreading a layer of tomato sauce and sprinkling Grana Padano cheese in between each layer. Repeat until all eggplants are used, finishing with a layer of sauce and cheese on top.
- 6
Final Touch
Bake the assembled Napoleon in a preheated oven at 180°C (350°F) for about 20 minutes until the cheese is melted and bubbly. Let it cool slightly before serving.
